I made this recipe up in a pinch last weekend when I looking for something new (rather than a typical rice or potato side dish) and wanted to incorporate fresh corn at the market. So, I put together local polenta from the Old Mill at Guilford with farmers market fresh corn for a delicious and different side dish. By adding the fresh corn at the end, you get an extra crunch to your polenta. It’s almost like a combination of cream corn and cheese grits – but better! I added good pecorino cheese and fresh basil for an extra kick.
PS: It is also a very budget friendly recipe!
Cheesy Polenta with Fresh Corn and Basil
- 6 cups, chicken broth
- 1.5 cups, polenta
- 1 cup, freshly grated pecorino cheese
- 2 tablespoons, butter (optional but its really good!)
- 4 to 6 ears, corn
- salt and pepper
- fresh basil, garnish
Bring 6 cups of chicken broth to a boil (you can use veggie broth or water to make this a vegetarian dish). Slowly whisk in polenta and continue stirring until it begins to thicken. Pay close attention to this process – as polenta can stick very easily. It will take about 15 to 20 minutes to cook. At some point you’ll need to switch from a whisk to a wooden spoon. Once cooked, add cheese and butter.
Cut the corn off the cob. Add directly into polenta. Season with salt and pepper to taste. Garnish with basil.